Lamb Shawarma

Ingredients

• 2  garlic cloves minced
• 2 teaspoons ground cumin 
• 40 servings hot sauce warmed sliced for serving
• 40 servings kosher salt 
• 1 pound lamb shoulder fat trimmed thinly sliced
• 3 tablespoons juice of lemon fresh
• 0.5 cup mayonnaise 
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 0.5 cup tahini sesame paste
• 1  onion white halved cut into thin slivers

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. In a large bowl, combine the cumin and oregano with half of the garlic and 1 tablespoon of the lemon juice. Stir in the oil and a generous pinch of salt.
2. Add the lamb and onion and let stand for 15 minutes.
3. Meanwhile, in a blender or mini food processor, combine the tahini with 1/2 cup of water and the remaining garlic and 2 tablespoons of lemon juice and puree until smooth.
4. Add the mayonnaise and puree until creamy. Season the white sauce with salt.
5. Heat a large griddle or 2 skillets until very hot.
6. Add the lamb and onion and cook over high heat, turning occasionally, until the meat and onion are charred and tender, 6 to 7 minutes.
7. Transfer to plates and serve with the tahini sauce, hot sauce, lettuce, tomatoes, rice and pita.